What Tempering is?
To those that are unfamiliar with the intricacies of chocolate, it is important to be aware of the following: Chocolate must be conditioned (tempered) before it can be made into a stable, good-looking confection. The chemistry and principals of crystallization found in pure chocolate dictate that this tempering process be done with extreme accuracy. The method of correctly melting bulk chocolate, measuring the temperature of the liquid mass and manipulating it for proper cooling requires a sophisticated knowledge of the different properties of various chocolate types. In addition, a method of measuring temperature to a high degree of accuracy is essential. These measurements provide crucial data for controlling the degree of heat applied to chocolate as well as the rate of cooling the chocolate and re-heating to obtain optimum crystallization. Without such precise control and maintenance, chocolate loses some of its structural stability, resulting in a poor finish, color, viscosity and
